1. Cook pasta according to package directions, omitting salt and fat, and adding Swiss chard to pasta during last 2 minutes of cooking; drain.
2. Heat a Dutch oven over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; sauté 4 minutes, turning to brown on all sides. Combine 1/4 cup stock and flour. Add flour mixture and 3/4 cup stock to pan; bring to a boil. Cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.
3. Preheat the oven to 450°. Combine breadcrumbs, 1 1/2 tablespoons chopped fresh parsley, garlic, lemon rind, and anchovies. Combine tomatoes, shallots, and olive oil. Bake tomato mixture at 450° for 15 minutes. Combine the pasta, tomato mixture, and chicken mixture, and cook for 1 minute. Spoon about 1 cup pasta into each of 6 bowls; sprinkle evenly with breadcrumbs.